Impress visitors with these beautiful quail egg and Japanese oyster shooters. A taste explosion results from the combination of sweet and salty ingredients!
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
Ingredients
- ½ cup mirin (Japanese sweet wine)
- 3 tablespoons sake
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon wasabi powder
- 12 fresh oysters
- 6 quail eggs
- ¾ teaspoon tobiko (flying fish roe)
- 6 lemon wedges
Instructions
- Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
- Shuck oysters; place 2 oysters in each shooter glass.
- Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
- Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.
- Mirin, a sweetened sake, and tobiko, flying fish roe, can be found in grocery stores or online.
- This recipe contains raw eggs. We recommend that young children, older adults, and people who are pregnant or immunocompromised do not consume raw eggs. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 421 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent salad. I will definitely make this again. I was amazed how well the radicchio worked and it was not too bitter in this recipe. Definitely a keeper.